Roasted Tomato and Garlic Soup with Homemade Croutons. Roasted tomatoes and garlic blended into a hearty, cozy soup served with crisp croutons to either enjoy mixed in to the soup or to use as a dipper in your soup. This soup is the best weeknight soup to enjoy on a chilly evening or is perfect to enjoy cuddled up under a blanket on a Sunday afternoon. I also love whipping up a melty grilled cheese on the side. This is a recipe that the whole family will love and is completely kid friendly.
Tomato soup made me nervous as a kid, there I said it! It's a weird thing I guess but it just kinda freaked me out! I didn't think that I liked tomatoes (unless they were on pizza of course). I also thought I didn't like soup. Boy was I wrong! Well, let's just say I have finally matured and now I like tomatoes and I like soup.
I am all about cozy vibes during the cold winter Pennsylvania months. This soup just screams coziness to me.
Ingredients:
- tomatoes
- garlic
- olive oil
- salt and pepper
- unsalted butter
- onion
- chicken broth
- heavy whipping cream
- basil
- slices french bread or sour dough
Kitchen Appliances:
- casserole dish
- stock pot
- immersion blender or blender
The Steps:
Preheat the oven to 400 degrees. Cut the tomatoes into fourths. Take a head of garlic and cut the top ¼ off so that all of the garlic is exposed. Place the tomatoes and the garlic in the casserole dish and coat with olive oil. Make sure you pour some of the olive oil in the garlic as well. Sprinkle salt and pepper on top of the garlic and tomatoes. Bake for 35 minutes. While the tomatoes and garlic is baking, melt unsalted butter in the stock pot and add in the sliced onions. Cook until translucent and soft. Add in the chicken stock and bring to a simmer. Once the tomatoes and garlic are done cooking, add to the soup. Add in the basil. Using an immersion blender, blend the soup. You can also use a blender. You want everything to be completely blended in. Add in the heavy whipping cream and mix.
Slice the bread for the croutons. Place on a baking sheet and coat each slice in olive oil. Bake for about 10 minutes at 400 degrees. Cut into cubes or leave in slices to dunk in the soup. Serve immediately.
What do I do if I do not have an immersion blender?
If you do not have an immersion blender you can use a regular blender! An immersion blender does make the process a lot easier though because less dishes! That's how I roll!
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📖 Recipe
Roasted Tomato and Garlic Soup with Homemade Croutons
Equipment
- immersion blender or blender
- Stock Pot
Ingredients
- 4 tomatoes
- 1 head garlic
- 2 onion
- 4 tablespoon unsalted butter
- 2 cup chicken broth
- ¼ cup heavy whipping cream
- 1 sprig fresh basil
- 1 loaf french bread or sourdough
- 2 tablespoon olive oil
- salt and pepper to taste
Instructions
For the Soup
- Preheat the oven to 400 degrees.
- Cut the tomatoes into fourths. Take a head of garlic and cut the top ¼ off so that all of the garlic is exposed. Place the tomatoes and the garlic in the casserole dish and coat with olive oil. Make sure you pour some of the olive oil in the garlic as well. Sprinkle salt and pepper on top of the garlic and tomatoes. Bake for 35 minutes.
- While the tomatoes and garlic is baking, melt unsalted butter in the stock pot and add in the sliced onions. Cook until translucent and soft. Add in the chicken stock and bring to a simmer.
- Once the tomatoes and garlic are done cooking, add to the soup. Add in the basil. Using an immersion blender, blend the soup. You can also use a blender. You want everything to be completely blended in. Add in the heavy whipping cream and mix.
For the Croutons
- Slice the bread for the croutons. Place on a baking sheet and coat each slice in olive oil. Bake for about 10 minutes at 400 degrees. Cut into cubes or leave in slices to dunk in the soup. Serve immediately.
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